Mince-meat for Pies
A historical recipe from The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893).
A historical recipe
The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893). Project Gutenberg eBook #15360.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893). Digitised by Project Gutenberg, eBook #15360 (https://www.gutenberg.org/ebooks/15360). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- Two pounds of cold roast
- one pound of beef-suet
- two pounds of raisins stoned
- one pound of currants washed
- six pounds of chopped apples
- a pound of citron
- two pounds of brown sugar
- one pint of molasses
- one quart of boiled cider
- one pint of wine
- a pint of any nice sirup
- one teaspoonful of pepper
- three tablespoonfuls of ground cinnamon
- a cupful of chopped
Method
- Two pounds of cold roast or boiled beef, or a small beef-tongue, boiled the day beforehand, cooled and chopped;
- one pound of beef-suet, freed from all strings, and chopped fine as powder;
- two pounds of raisins stoned and chopped;
- one pound of currants washed and dried;
- six pounds of chopped apples;
- half a pound of citron cut in slips;
- two pounds of brown sugar;
- one pint of molasses;
- one quart of boiled cider;
- one pint of wine or brandy, or a pint of any nice sirup from sweet pickles may be substituted;
- two heaping tablespoonfuls of salt;
- one teaspoonful of pepper;
- three tablespoonfuls of ground cinnamon;
- two of allspice;
- one of clove;
- one of mace;
- three grated nutmegs;
- grated rind and juice of three lemons;
- a cupful of chopped, candied orange or lemon peel.
- Mix spices and salt with sugar, and stir into the meat and suet.
- Add the apples, and then the cider and other wetting, stirring very thoroughly.
- Lastly, mix in the fruit.
- Fill and bake as in apple pies.
- This mince-meat will keep two months easily.
- If it ferments at all, put over the fire in a porcelain-lined kettle, and boil half an hour.
- Taste, and judge for yourselves whether more or less spice is needed.
- Butter can be used instead of suet, and proportions varied to taste.